Tatler Restaurant Guide 2016

The Lamb Inn

Pub
food never tasted this good. Ever. That is, until last year when
Michelin-starred chef Matt Weedon brought his considerable talent
and lovely wife, Rachel, to this slightly wonky 18th-century inn.
This is exceptional food, beautifully presented without a sniff of
attitude. A hessian sack with a freshly baked mini loaf made with
local ale (served with three options: butter made with Jersey
cream, whipped Marmite butter and a pot of rapeseed oil and treacle
vinegar) arrives even before you've had time to digest the menu.
And it just gets better and better, course after glorious course.
Definitely the best-kept secret we know.